Credit: This recipe appeared in the Feb/Mar 2017 issue of Rodale’s Organic Life magazine. Photo by Matt Rainey. Recipe by the Rodale Test Kitchen. For more great recipes, visit www.rodalesorganiclife.com/recipes

Directions:1. In a large bowl, whisk together garlic, rosemary, Worcestershire sauce, sugar, vinegar, and miso.

2. Trim rounded ends and slice each cabbage vertically through the root to yield two 1½"-thick slabs from each cabbage. Place cabbage slabs in bowl with marinade; turn to coat. (Reserve remaining cabbage for another use.) Cover and let sit 1 hour at room temperature or up to overnight in the refrigerator, flipping occasionally.

3. Heat a grill to medium-high; brush and oil grates. (Alternatively, heat a grill pan over high heat.) Season cabbage with salt and pepper; grill until grill marks form and cabbage is cooked to your liking, 8 minutes per side for steaks with a slight crunch. For a more tender texture throughout, move cabbage to cooler part of grill and cook 10 minutes longer. Meanwhile, in a small pan, warm remaining marinade on grill or stovetop.

4. Serve cabbage steaks with a drizzle of warm marinade, a squeeze of lemon, and parsley.